Chocolate Zucchini Bread Recipe
Introduction
Chocolate zucchini bread is a delicious way to sneak some veggies into your dessert. Moist, chocolatey, and packed with shredded zucchini, this bread is perfect for breakfast or an afternoon snack.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (packed)
- 3/4 cup semisweet chocolate chips
Instructions
- Step 1: Preheat the oven to 350°F.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Step 3: In a large bowl, whisk the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth.
- Step 4: Add the dry ingredients to the wet ingredients and stir until just combined. Then fold in the shredded zucchini and chocolate chips.
- Step 5: Grease a 9×5-inch loaf pan with cooking spray.
- Step 6: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Variations
- For extra moisture, use fresh zucchini and be sure to pack it tightly when measuring.
- Swap semisweet chocolate chips for dark chocolate or nuts for a different texture.
- If you prefer, replace vegetable oil with melted coconut oil for a subtle flavor twist.
Storage
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze wrapped tightly for up to 3 months. To reheat, warm slices in the microwave for 15-20 seconds or toast gently.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour?
All-purpose flour works best for texture, but you can substitute whole wheat flour for a denser, nuttier bread. Adjust moisture slightly if needed.
Do I need to peel the zucchini?
No need to peel. The skin adds color and nutrients, and it softens well during baking.
Print
Chocolate Zucchini Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10–12 servings) 1x
- Diet: Vegetarian
Description
This moist and flavorful Chocolate Zucchini Bread combines the rich taste of cocoa and chocolate chips with the subtle moisture and nutrition of shredded zucchini. Perfect as a snack or dessert, this loaf is a delightful way to incorporate vegetables into a sweet treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Other Ingredients
- 1 1/2 cups shredded zucchini (packed)
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the zucchini bread evenly.
- Whisk dry ingredients: In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisk these dry ingredients together to create an even mixture free of lumps.
- Whisk wet ingredients: In a large bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well incorporated.
- Combine ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing. Then, fold in the shredded zucchini and semisweet chocolate chips evenly throughout the batter.
- Prepare loaf pan: Grease a 9×5-inch loaf pan with cooking spray to prevent sticking and make removal easier after baking.
- Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating it is fully cooked through.
Notes
- Make sure to squeeze excess moisture from the shredded zucchini if it’s very watery to avoid making the batter too wet.
- You can substitute vegetable oil with melted coconut oil or canola oil for a different flavor.
- For added texture, consider adding chopped nuts like walnuts or pecans.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slices gently in the microwave or oven before serving to restore freshness.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: chocolate zucchini bread, zucchini bread recipe, chocolate loaf, easy baking recipe, moist zucchini bread
